Irish Daily Mail - YOU



I love the gentle sweetness of this dip, and its rustic nature. It’s hard to stop scooping once you start! 150g peas (fresh or frozen) 2 avocados, roughly chopped 1 heaped tsp chopped shallot 1 tbsp sherry vinegar

1 tbsp lemon juice

1 tbsp extra virgin olive oil, plus extra to serve pinch of cayenne pepper

50g watercress

6 mint leaves radishes with leaves, cocktail gherkins and warm flatbread, to serve

Bring a small pan of water to the boil, add the peas and cook for

3-5 minutes until tender if fresh (or according to the packet instructio­ns if frozen). Drain using a sieve, return to the pan, refill with cold water and set aside.

Place the avocados, shallot, vinegar, lemon juice, olive oil, salt and a pinch of cayenne pepper in a food processor and whiz to a silky purée. Reserve a few small leaves of watercress then add the remainder plus the mint leaves and whiz until flecked with the green of the leaves. Drain the peas, reserving a tablespoon of them, add the remainder to the purée and pulse to coarsely chop.

Smooth the mezze over a dinner plate, swirling the surface, drip a little olive oil over then scatter with the reserved watercress leaves and peas. Accompany with the radishes, gherkins and flatbread.


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